Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.

ABSTRACT: This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow (S3) were used. Microbial composition analysis, volatile compound content analysis, and sensory evaluation were performed to determine the differences in kimchi quality among samples. Metabolites were examined using principal component analysis. Gas composition analysis showed that the ratio of CO₂ increased during the storage period in S1, the ratio of nitrogen and CO₂ contents was constant in S2, and the ratio of oxygen was significantly higher in S3. No significant differences in the lactic acid bacteria number wer

SUBMITTER: Yu HJ 

PROVIDER: S-EPMC10439095 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature